Black Bean Soup

Name: Black Bean Soup
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons balsamic vinegar; 2 bay leaves; 454 grams black beans, picked over, rinsed and drained; 1 carrot, diced; 59 milliliters dry sherry or dark rum; 1 head garlic, halved crosswise; 2 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 1 medium onion, diced; 2 teaspoons dried oregano; 8 servings Freshly ground pepper; 2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon); 2 liters water

Black Bean Soup is a gluten free and dairy free main course. This recipe makes 8 servings with 235 calories, 15g of protein, and 11g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of water, kosher salt, ham hocks, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Remove from the heat, cover, and set aside for 1 hour.

Drain, and reserve the beans.

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Beans

In a large soup pot heat the oil over medium to medium-high heat.

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Soup

Cooking Oil

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Pot

Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic.

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Carrot

Clove

Garlic

Onion

Add to the pot with the bay leaves, oregano, the beans and hocks.

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Bay Leaves

Oregano

Beans

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Pot

Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours.

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Beans

Water

Meat

Salt

Pull the pot off the heat and cool slightly.

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Pot

Remove the hocks from the soup, set aside to cool.

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Soup

Remove the meat from the hocks, discarding the bones, fat and skin.

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Meat

Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth.

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Meat

Soup

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Immersion Blender

Blender

Additional water can be added to desired consistency.

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Water

Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.

Ingredients you will need

Salt And Pepper